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Cranberry Walnut Rugelach

Yield: 4 dozen cookies

Prep Time: 30 minutes

Chill Time: 1 hour to overnight, 30 minutes

Baking Time: 45 minutes @ 350F

Half cookie, half pastry, this dessert is flaky, tender and delicious. The recipe makes a big batch, perfect for a crowd!  Crunchy walnuts, with a cranberry and apricot jam filling, topped with cinnamon sugar.

Comes with:

  • Dough Cutter for cutting the dough
  • Pastry Brush for brushing the dough
What's In The Box

Flour, for rolling
Flour, for dough
Sugar
Brown sugar
Cinnamon sugar
Sea salt
Apricot preserves
Dried Cranberries
Walnuts
Parchment paper
Dough Cutter
One (1) Pastry Brush

What You Need

Butter
Cream cheese
Milk

Utensils Used

Mixing Bowls
Food Processor
Spatula
Plastic Wrap